I have been seeing this tiny broccoli in the nearby farmers market. They are very tender and have pretty yellow flowers, but they don't smell and taste like the typical baby broccoli. It has a mild and delicious flavor. I enjoy using it in pasta, stir-fry, soup, etc. Pasta dishes are part of my typical dinner repertory, but these days I mostly like to make it with just a couple of seasonal vegetables as the starring ingredients.
With the weather really warming up in the Bay Area, it is time to enjoy light and crispy chilled Pinot Grigio and Pinot Bianco -- perfect with vegetable pasta.
Heat olive oil in a skillet. Saute chopped onion and a couple cloves of minced garlic for few minutes.
Stir in the baby broccoli and sliced mushrooms and cook for a few more minutes. Season with salt and freshly ground black pepper. Do not over cook vegetables.
Cooking tip for fresh vegetables: Cook quickly over medium high-heat.
Serve with freshly-grated Parmesan or Pecorino cheese.
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